Method:

Preheat your grill or frying pan over medium heat. If you're using the oven, preheat to 375°F (190°C).

Prepare the salmon: Pat the salmon steaks dry with paper towels. Season both sides generously with salt and pepper. If you're baking, drizzle olive oil over the steaks before placing them in the baking dish. If grilling or pan-frying, rub them with olive oil.

Cooking:

Grill: Place the steaks on the grill, skin-side down if applicable. Cook for about 4-5 minutes on each side, depending on thickness. Turn carefully using tongs or a spatula.

Pan-Fry: In a hot pan, place the steaks skin-side down and cook for about 5-7 minutes. Flip and cook for an additional 3-4 minutes, or until the fish flakes easily with a fork.

Bake: If baking, place the steaks in the oven for 12-15 minutes, or until the fish is opaque and easily flakes with a fork.

Finishing touches: Squeeze fresh lemon juice over the cooked salmon and garnish with herbs and lemon slices.

Variations:

Herb Crust: Add breadcrumbs and Parmesan cheese mixed with fresh herbs before grilling or baking for a crispy, flavorful crust.

Citrus Marinade: Marinate the salmon for 15 minutes in a mixture of lemon juice, olive oil, garlic, and fresh herbs for extra zest.

Spicy: Add red pepper flakes to the seasoning for a bit of heat.

Substitutions:

For Dairy-Free: Omit Parmesan from the herb crust variation.

For Gluten-Free: Skip the breadcrumbs or use gluten-free breadcrumbs.

For Low-Carb: This recipe is naturally low-carb, but be mindful of additional sides or sauces.